FIERY KITCHEN TACO
12665 SAN JOSE BLVD, Jacksonville FL 32223
Last inspected Jun 17, 2025 · 9 visits since February 2024
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
FEB 24
APR 24
AUG 24
OCT 24
JUN 25
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. Approximately 60 live roaches in door frames of cabinets under triple sink. Approximately 20 live roaches in cabinet under service window.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $520
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2024065804 | Aug 21, 2024 | Dec 19, 2024 | $520 |
Inspection history
9 visits, newest first
Jun 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate9 Basic
What the inspector wrote — 13 findingsThe state's own report →
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked chicken in white reach in refrigerator at 53F. Per operator, chicken has been in the same unit overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. Cooked chicken in white reach in refrigerator at 53F. Per operator, chicken has been in the same unit overnight.
Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with yellow liquid in cabinet under three compartment sink. Operator identified contents as degreaser.
Floor soiled/has accumulation of debris. Floor soiled throughout establishment.
Show the remaining 9 findings ▾
Food stored on floor. Case of oil and seasoning stored on the floor. Operator moved both to shelf.
Garbage can soiled. Main trash can in front of three compartment sink.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior top of microwave with food debris.
Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle. License number not on vehicle.
No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer for white reach in refrigerator.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have debris/build up.
Old labels stuck to food containers after cleaning. Multiple stacked clean pans have old day mark stickers still attached.
Outer openings not protected with self-closing doors. Exterior door does not self-close.
Portable fire extinguisher gauge in red zone. For reporting purposes only. Fire extinguisher on floor by entrance in the recharge zone.
Oct 24, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate7 Basic
Show 9 findings ▾
Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Employee returned from bathroom and began to handle pans of food and handle clean utensils without washing hands first.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 5 live flying insects around reach in freezer chest at end of food truck.
Dead roaches on premises. Approximately 8 dead roaches inside cabinets throughout food truck, employee cleaned up all dead roaches during inspection.
Employee personal food not properly identified and segregated from food to be served to the public. Employee pan of beef stored over other pans of beef for customers, beef moved. Employees unwashed grape tomatoes stored over bag of shredded cheese in refrigerator, cheese moved.
Floor soiled/has accumulation of debris. Under cooking equipment on cook line. Under reach in cooler and reach in freezer across from cook line.
Food stored on floor. Multiple containers of cooking oil, seasonings, and dressings throughout food truck.
Garbage can located outside has no lid or lid open/broken. Garbage can near outside seating area missing lid.
Objectionable odors in bathroom or other areas of the establishment. Outside back door to food truck
Outer openings not protected with self-closing doors. No self closing device for door to food truck.
Aug 24, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 23, 2024■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Roach activity present as evidenced by live roaches found. Approximately 60 live roaches in door frames of cabinets under triple sink. Approximately 20 live roaches in cabinet under service window.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pork (89F - Cold Holding); beef (91F,99F - Cold Holding); queso cheese (108F - Cold Holding) sitting out on counters on cook line, per employee all items where cooked approximately 1 hour prior and left out. raw beef (48F - Cold Holding); raw chicken (49F - Cold Holding); sour cream (47F,49F - Cold Holding); pico de gallo (47F - Cold Holding); shredded cheese (49F,50F - Cold Holding); raw beef (43F - Cold Holding) all items in reach in coolers on food truck, per employee all doors and lids have been recently open for several hours.
Aug 22, 2024■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 3 violations recorded, 2 high priority.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Roach activity present as evidenced by live roaches found. Approximately 60 live roaches in door frames of cabinets under triple sink. Approximately 20 live roaches in cabinet under service window.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pork (89F - Cold Holding); beef (91F,99F - Cold Holding); queso cheese (108F - Cold Holding) sitting out on counters on cook line, per employee all items where cooked approximately 1 hour prior and left out. raw beef (48F - Cold Holding); raw chicken (49F - Cold Holding); sour cream (47F,49F - Cold Holding); pico de gallo (47F - Cold Holding); shredded cheese (49F,50F - Cold Holding); raw beef (43F - Cold Holding) all items in reach in coolers on food truck, per employee all doors and lids have been recently open for several hours.
Clean equipment and utensils stored outside. Bus tubs and various line pans stored on table outside food truck.
Aug 21, 2024■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 5 violations recorded, 2 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Roach activity present as evidenced by live roaches found. Approximately 60 live roaches in door frames of cabinets under triple sink. Approximately 20 live roaches in cabinet under service window.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pork (89F - Cold Holding); beef (91F,99F - Cold Holding); queso cheese (108F - Cold Holding) sitting out on counters on cook line, per employee all items where cooked approximately 1 hour prior and left out. raw beef (48F - Cold Holding); raw chicken (49F - Cold Holding); sour cream (47F,49F - Cold Holding); pico de gallo (47F - Cold Holding); shredded cheese (49F,50F - Cold Holding); raw beef (43F - Cold Holding) all items in reach in coolers on food truck, per employee all doors and lids have been recently open for several hours.
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No one is able to find proof of any manager certification for the food truck.
Clean equipment and utensils stored outside. Bus tubs and various line pans stored on table outside food truck.
Food stored outside. Standing reach in cooler outside food truck next to door with bottle of soda inside
May 16, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 15, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground pork stored below raw chicken in flip top reach in cooler, operator rearranged to proper storage.
Dead roaches on premises. One dead roach in cabinet under three compartment sink. Operator removed and discarded dead roach.
Feb 27, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
3 High priority6 Intermediate4 Basic
Show 13 findings ▾
Observed: Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http:// www.myfloridalicense.com/DBPR/hotels-restaurants/ Per employee. Change of ownership last month. Priority: High Priority
Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken 50°. Raw beef 50°. Raw pork 50° cooked beans 50°. Cut tomato 50°, lettuce 50°. Per Person In Charge items placed about 1 hr before. Items Moved to functional cooler. In make table/Reach in cooler Priority: High Priority
Observed: Toxic substance/chemical improperly stored. Chemical spray bottle next to Cutting Board, Single Service straws. Moved by manager Priority: High Priority
Observed: Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Employee unaware of utensils/ dishware sanitizing requirements. Priority: Intermediate
Observed: Handwash sink used for purposes other than handwashing. Utensils in Hand wash sink. Moved by manager. Priority: Intermediate
Observed: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Priority: Intermediate
Observed: No probe thermometer provided to measure temperature of food products. Establishment has no probe thermometer available. Priority: Intermediate
Observed: No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Establishment has no sanitizer onsite. Employee went to nearby shop to purchase chlorine. Priority: Intermediate
Observed: No soap provided at handwash sink. No soap at Hand wash sink. Priority: Intermediate
Observed: Bowl or other container with no handle used to dispense food. Bowl as scoop in sauce. Priority: Basic
Observed: Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. make table/Reach in cooler not holding Time Temperature Controlled for safety foods at safe levels. Thermostat set to warm. Adjusted by manager. Priority: Basic
Observed: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food service employees with bracelets/ large jewelry. Priority: Basic
Observed: Single-service articles not stored inverted or protected from contamination. Single Service straws, to go containers under paper towel dispenser. Priority: Basic
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.